Simple Protein Cupcakes
These protein-packed cupcakes offer a sweet yet health-conscious treat combining sugar-free cake mix and protein powder. Perfect as a post-workout snack or a guilt-free dessert, they are topped with sugar-free chocolate fudge frosting for added indulgence.
Method
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Preheat oven to 325F and prepare 12 silicone baking cups.
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Mix the dry ingredients in a large bowl before adding the eggs and almond milk. Stir well.
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Use a spoon to transfer the cupcake batter to the baking cups, filling each about halfway.
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Bake for 12-14 minutes or until a toothpick comes out clean.
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Leave to cool slightly, before using a knife or icing spatula to spread the frosting on each cupcake.
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Keep in an airtight container.
Nutrition Information
| Calories | 99kcal |
| Total Fat | 4g |
| Total Carbohydrates | 14g |
| Protein | 6g |
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Frequently Asked Questions
Can I use a different protein powder flavor?
Yes, you can substitute vanilla protein powder with chocolate or unflavored varieties, but it may slightly change the flavor profile of the cupcakes.
Are these cupcakes suitable for a gluten-free diet?
Only if you use a gluten-free sugar-free cake mix. Check the packaging of the cake mix to ensure it is gluten-free.
Can I make the batter ahead of time and bake later?
It is best to bake the batter fresh, but you can refrigerate it for up to 24 hours. Stir gently before baking.
What if I don't have silicone baking cups?
You can use paper cupcake liners or grease a standard cupcake pan to prevent sticking.
How do I store leftover cupcakes?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
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